Beer in England

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Beer in the UK has been brewed for hundreds of years. Being a brewery, Britain is known for its fermented beef keg (also called real ale) that ends up in the pub basement rather than in the brewery and served only with natural carbonation.

British beer styles include bitter, mild, chocolate ale and old ale. Stout, porter and Indian Pale Ale were also originally brewed in London. Beer Lager style has increased in popularity since the mid-20th century. Other modern developments include consolidation of large breweries to multinationals; growth of beer consumerism; extension of the micro brewery and increased interest in conditioned beer bottles.

Video Beer in England

Histori

Romano-Celtic Britain

The brewing in England was probably well established when the Romans arrived in 54 BC, and certainly continued below them.

"In the 1980s, archaeologists found evidence that Roman troops in Britain supported themselves in the Celtic ale A series of domestic and military records written on wooden tablets dug in the Roman fortress of Vindolanda, at Chesterholm in modern Northumbria, aged between AD90 and AD130. They reveal garrisons in Vindolanda who buy ceruese, or beer, because legions are certainly done throughout the United Kingdom, almost certainly from brewers in the local area. "

"A list of accounts from Vindolanda mentions the brewer's Atrectus (Atrectus cervesarius), the first brewer to be named in English history, and the first known professional brewer known in England.The accounts also show the purchase of bracis or braces, that is, baked (or malt), no doubt to be brewed.It is very likely the garrison buys a malt, and hires a local beer to make a beer from there for troops. "

"In Roman Britain, brewing, both domestic and retail, must have been widespread: it continues to show that Roman brewing or brewing operations have been discovered from Somerset to Northumberland and South Wales to Colchester In the third and fourth centuries AD The technology of Roman hypocaust , to supply central heating to homes, adapted in England to construct permanent corn drier, and the remains of this two-story building, with an underground fly, were found in Roman cities as well as at the ranch of Rome. "

British brewery is generally considered to have become part of the wider Celtic tradition. Since this is well before the introduction of hops, other flavors like honey, meadowsweet and mugwort may have been used.

Medieval: Ale-wands, ale-wife and ale-conners

Beer is one of the most common beverages during the Middle Ages. It is consumed daily by all social classes in northern and eastern Europe where wine cultivation is difficult or impossible. Beer provides a large amount of daily calories in the northern region. In the UK, per capita consumption is 275-300 liters (60-66 gallons) per year in the late Middle Ages, and beer is drunk every meal.

In the Middle Ages, ale was brewed in the place from which it was sold. Alewives will pull out a beer stick to show when their beer is ready. Medieval authorities are more interested in ensuring adequate beer quality and strength than to minimize drinking. Gradually people became involved in brewing and organizing themselves into unions like the Brewers Guild in London in 1342 and the Edinburgh Society of Brewers in 1598. When brewing became more organized and reliable, many inns and taverns stopped for themselves and buy beer from scratch. commercial plant.

An ale-conner, sometimes an "aleconner," is an appointed officer each year in an English-leet court of ancient England to ensure the good and health of bread, beer and beer. There are many different names for this position, which vary from one place to another: "ale-tasters," gustatores cervisiae, "ale-founder," and "ale-conners". Ale-conners are often believed to ensure that the beer is sold at a fair price. Historically, four ale-conners were chosen each year by the town hall.

It is sometimes said that:

Ale Conner is an early tax-person type whose job is to test the quality and strength of beer, not by quaffing, but by sitting in a puddle! They travel from pubs to pubs wrapped in strong leather. The beer was poured on a wooden bench and Conner sat there. Depending on how sticky they are when standing up, they are able to assess the strength of their alcohol and impose the right task.

However, the accuracy of the colorful legend was in doubt.

1400-1699: Rising beer hopping

The use of hops in beer was written in early 822 by the Carolingian Convent. The taste of beer with hops has been known since at least the 9th century, but only gradually adopted because of the difficulty in defining the right proportions of the material. Before that, a mixture of various herbs called gruit had been used, but did not have the same preserving properties as the jump.

In Margery Kempe, Margery dictated her story to a scribe, and reported that in the early 15th century she tried to make beer in Bishop Lynn, Norfolk, and made another reference to beer bottles.

In the 15th century, beer that is not melted will be known as beer, while the use of hops will make it into beer. Beer was imported to England from the Netherlands as early as 1400 in Winchester, and the hops were planted on the island in 1428. At that time, beer and beer brewing was done separately, no beers were allowed to produce both. The Brewers Company of London declares "no jumps, herbs, or other such things are inserted in any liquor or liquor to be made - but only liquor (water), malt, and yeast." This comment is sometimes misquoted as a beer ban. However, the skipped beer is opposed by some, e.g.

Ale made of malte and water; and those who put another thynge to ale than the forged ones, except yest, barme, or goddesgood [three words for yeast], there is sophysticat in there ale. Ale for men Englysshe is a natural beverage. Ale muste haue these qualities, it should be fresshe and cleare, it muste not ropy, or smoky, or should haue not wefte or tayle. Ale shulde not be dronke vnder.v. [5] dayes olde.... Barly malte makes ale better than Oten malte or other corne... Beere made from malte, from hoppes, and water; it is a natural drynke for a Dutch [Dutch] man, and now from the recent days [it was] moche vsed in the UK for the detergent of many Englysshe men... for drynke is drynke colde. But it made a man drunk, and swung his stomach, for that would be better by the disgusting faces and beleys.

A survey in 1577 of the drinking establishments in England and Wales for tax purposes recorded 14,202 alehouses, 1,631 inns, and 329 bars, representing one pub for every 187 people.

1700-1899: Industry and empire

The early 18th century saw the development of the popular dark beer style in London: Porter. Before 1700, brewers in London sent their beer very young and every aging done by tax collectors or traders. Porter is the first beer to be grown at the brewery and delivered in the right conditions for immediate drinking. This is the first beer to be made on a large scale, and London porter brewers, such as Whitbread, Truman, Parsons and Thrale, achieve great success financially. The large London haulers pioneered many technological advances, such as the construction of large storage casks, the use of thermometers (around 1760), hydrometers (1770), and attempts (around 1780).

The 18th century also saw the development of Pale Ale India. Among the earliest known breweries whose beers are exported to India are George Hodgson from Bow Brewery,

The late 18th century saw a progressive tax system based on the strength of beer in terms of material costs, leading to three different gradations: "table", "small" and "strong" beer. Mixing of these types is used as a way to achieve variety, and sometimes avoid taxes, and remain popular for more than a century afterwards.

A beer machine (simple lift pump), a tool for manually pumping beer from a container in the basement or basement of the pub, was invented by Joseph Bramah in 1797. The pump handrail mounted on the bar, with its replaceable pump clip which shows the beer on offer remains a familiar and distinctive sight in most English pubs. Before the beer machine, beer is generally poured into a jug in the basement or tap room and taken to the serving area.

The Beerhouse Act 1830 allows anyone to make and sell beer, ale or apple cider, either from their public home or home, after obtaining a moderate license, just below? 2 for beer and ale and? 1 for apple juice, without assistance to get them from the peace judge, as previously required. The result is the opening of hundreds of new pubs across the UK, and the reduction of the influence of large factories. One of the motivations of the Act is to reduce excessive gin consumption.

The demand for the pale ale export style, known as "Pale Ale India," was developed in England around 1840 and India Pale Ale became a popular product in the UK. Some brewers dropped the term "India" at the end of the nineteenth century, but the records show that this "pale ales" retains the characteristics of the previous science.

A pale and well-developed beer style developed in Burton-on-Trent in parallel with the development of Indian Pale Ale elsewhere. Previously, the English had drunk mainly fat and porter, but bitter (pale ales development) became dominant. Beer from Burton is considered to be of very high quality because of the synergy between malts and hops used and local water chemistry, especially the presence of gypsum. These lighter and lighter beers are more easily stored and transported, and are favored by the growth of large factories. The transition from tin tanks into glass also causes drinkers to prefer lighter beers. The development of the railway to Liverpool allows brewers to export their beers throughout the United Kingdom. Burton maintains absolute dominance in pale ale brewing: at its peak a quarter of all beer sold in England was produced there until a chemist, CW Vincent invented the Burtonization process to reproduce the water chemical composition of Burton-upon-Trent, thus giving what brewing even the ability to make pale ales.

In the 19th century, a typical brewery produced three or four lager beers, usually set by a number of Xs, the weakest being X, the strongest XXXX. They are much stronger than today's numbers, with gravity ranging from about 1.055 to 1.072 (about 5.5% to 7% abv). Gravity fell throughout the late 19th century and in 1914, the weakest number dropped to around 1,045, still much stronger than the modern version.

Continental beers began to be offered in pubs at the end of the 19th century, but have remained a small part of the market for decades.

1900 to 1949: Temperance and war

The movement of simplicity in the late 19th and early 20th centuries, in combination with emergency measures of the First World War, introduced a number of changes, such as higher taxes on beer, lower strength, a "buy round" ban and limited opening hours. Most are gradually repealed over the next few decades.

The steps of the First World War had a very dramatic effect on the light ale. As the best-selling beer, it experienced the greatest drop in gravity when manufacturers had to limit their average OG beer to 1.030. In order to produce a stronger beer - which is exempt from price control and thus more profitable - is lightly reduced to 1.025 or lower.

The less restrictive restrictions are applied in Ireland, allowing Irish brewers such as Guinness to keep making beer closer to the prewar power. British factories continue to brew a variety of bottles, and sometimes drafts, stout until the Second World War and so on. They were much weaker than pre-war versions (down from 1,055-1,060 to 1,040-1,042) and around the power of the porter in 1914. Drinking porters, with their power slots now occupied by a single stout, continued to decline, and production ceased in the early 1950s, an. However, Irish-brewed stout, especially Guinness, remains very popular.

At the beginning of the 20th century, the presentation of beer from pressurized containers began. Artificial carbonization was introduced in Britain in 1936, with experimental beer pasteurized by Watney, Red Barrel, although this beer serving method did not take place in England until the late 1960s.

1950 to 1999: Megabreweries and microbreweries

By 1960, nearly 40 percent of nationally-drunk beer was sold in bottles, although the figure was 60 percent in the South of England, falling to 20 percent in the North of England. Pale beers have been lightly replaced as beer choices for the majority of drinkers.

Unlicensed brewing was legalized in 1963, and became a popular hobby, with homebrewing equipment stores on many high roads. Lager has rapidly gained popularity since the 1970s, increasing from just 2% of the market in 1965 to 20% in 1975., with British brewers producing their own brands or brewing under license. Beer cans were also introduced around this time.

The consumer organization, Campaign for Real Ale (Camra) was established, in 1971, to protect the beer without pressure. The group designed the original ale term to distinguish between beer served from kegs and beer served under pressure and to distinguish the two from beer. "Ale" now means fermented beer, not beer that is not achieved. Camra became an influential force, with a membership of over 170,000.

At that time, brewing was dominated by the "big six" factory: Whitbread, Scotland and Newcastle, Bass Charrington, Allied Breweries, Courage Imperial, and Watneys. There are also dozens of regional factories, although the numbers are reduced due to takeovers, and the microbrewery sector consists of only four old brewpubs. Most pubs are owned by breweries, and are only allowed to offer beer brewery ("tie"). Camra also campaigned against a smaller brewer's tendency to be bought by larger, shorter steps, to preserve significant historic pubs, and to increase options and longer hours for pubs. Camra also produced the Good Beer Guide and campaigned for the conservation of the lightweight ale, which is now seen as an endangered style.

British drinkers became more interested in imported beer during the 1970s and 1980s, partly as a result of increased travel abroad, and partly because of the promotion of subjects by writers like Michael Jackson, with his 1977 The World Guide to Beer Popular new brands include Beck from Germany, Heineken and Grolsch from Holland, Leffe and Hoegaarden of Belgium, Peroni from Italy, San Miguel of the Philippines, Budweiser and Sierra Nevada from the US, and Corona Extra from Mexico. A number of bars specialize in imported beers, with appropriate food and décor, Belgian and Bavarian themes being the most common.

In 1979, Tim Martin opened his first Wetherspoons first pub, at Muswell Hill, north London. It is the basis of a national pub chain, (over 900 by 2016) that proved to be influential on British beer, due to low prices, large venues, and championing cask ale. Also in 1979 David Bruce founded the first "Firkin" brippub. The Firkin chain consists of pubs offering cask ale brewed on the premises, or in other brewpubs in the chain. This chain expanded to over 100 pubs during its twenty years of history, and greatly increased the number of brewpubs in the UK. After a number of ownership changes, the brewing operation expired in 2001.

Two laws, known as The Beer Orders, were introduced in December 1989, in part in response to Camra's campaign. The Orders limit the number of bound pubs that can be owned by major brewing groups in the UK up to 2,000, and require large beer lords to allow guests ale sourced by tenants from someone other than their landlord. The industry responds by trimming companies that are pure pubs, such as Punch Taverns and Enterprise Inns, from older brewing companies, especially Allied Lyons, Bass, and Scottish & amp; Newcastle. The Beer Order was lifted in January 2003, by which time the industry had changed.

2000 to present: hop and hipsters

The change to beer tax, Progressive Beer Duty was introduced by Gordon Brown in 2002. It was a reduction in beer charges based on the total production of the brewery and aimed at helping small factories. The law has been campaigned by the Society of Independent Brewers (Siba). In 2009, the combined sales of 420 Siba members increased 4% compared to 2008. In 2011, the brewery in the UK, recorded average growth in beer sales by 3% to 7% per year.

In 2004, the term original ale was expanded to include bottle beer, while the term cask ale has become a globally accepted term to show beer not served under pressure..

Imported beer imports continue to increase, with the influx of Eastern European workers making Lech and Tyskie very popular, alongside Staropramen, Budvar and Kozel.

A popular piece of law known as "drinking twenty-four hours", formally the Licensing Act Act 2003 came into force in 2005. It removes previous national restrictions on opening hours, allowing pubs and licensed places to open for either one or all of the twenty-four hours, subject to agreement with the local authorities. In practice, most pubs make only minor changes to their opening hours.

Although the founder's father, Michael Jackson, died in 2007, modern British beer writing is expanding, with beer columns appearing beside wine columns in quality presses. The beer is developing into beer blogging, leaders in both areas including Martyn Cornell, Pete Brown, Roger Protz and Melissa Cole.

In July 2007, a law was introduced to prohibit smoking in all closed public places in England, including pubs.

The popularity of beer fell from 74.5% in 2008 to 74.3% and observer publications suggested that "the love of British beer with carbonated beer may have finally reached its peak". The 2010 edition of the Good Beer Guide shows that there are more than 700 real ale beer in the UK at the time of publication - the highest number since World War Two and four times more since the establishment of Camra. Iain Loe, a spokeswoman for Camra, explained the preference for moderate alcohol levels and the perception that the genuine ales are healthier as those responsible for shifts.

Since the 2010s, there have been some media describing it as an "explosion" of interest in craft beers. Although, the term "craft beer" does not have a formal definition in the UK, it is generally regarded as a beer from a very flavourful and distinctive little factory, especially a "hop forward" beer, delivered in bottles or a keykeg draft format, ideas mainly derived from the microbrewery scene US. Beer craft can stand beside other beers in mainstream pubs, or sold in special outlets, such as chains owned by Brewdog, Scottish brewers. Beer crafts are often stronger than standard beers and lager, and can be sold in 1/3 pint and 2/3 pints more than ordinary pints and half. A number of commentators have noted that beer craft appeals to younger clients, especially those characterized as hipsters. A number of factories related to the craft movement have been taken over by multinationals, pushing the debate over whether they should still be considered "craft".

Although the choices available to British beer drinkers by mid-2010 may be unrivaled, there are concerns about the future of the pub, with about 30 closings per week. Against trends are artificial beer outlets, Wetherspoons chains, and micropub movements

The Wetherspoons chain has grown to nearly 1000 outlets during its 25-year history, most of them former stores, banks and so on, rather than traditional pub spots. Describing themselves as free houses, its branches offer more kegs than other pubcos, and they recently started offering craft beers. Micropubs is a small community pub with limited opening hours, and is very focused on local keg beers.

With cask ale having a secure future, Campaign for Real Ale has (in March 2016,) reconsidered its purpose, with options including focusing on pub preservation.

Maps Beer in England

English British beer style

Bitter

• Bitter is a broad term applied to a good pale ale, from about 3.5% to 7% in strength and pale gold to dark-colored mahogany. The English brewers have some loose names for variations of beer strength, such as the best bitter bitter special , extra bitter , and bitter premium . No agreed and defined distinction between the usual ordinary and the best bitter other than a particular bitters the best bitter will usually be stronger than the regular . Two groups of drinkers can mark differently the point where the bitter best then becomes bitter premium . The hop level will vary within each subgroup, although there is a tendency for hops in the bitter session group to become more visible. Bitter is distributed in many formats - pulling hands from barrels, on draft of tong, smoothflow or bottle. Drinkers tend to pack beer into:
• Session or normal bitter

Strength up to 4.1% abv. The majority of English beer under the name IPA will be found in this group, such as Greene King IPA, Flower Science, Wadworth Henrys Original IPA, etc. Bitter sessions are not as strong and hoppy as the 18th and 19th century IPAs (or as Pale Ale India will be in the US) although the IPA with simple gravity (under 1040) has been brewed in the UK since at least the 1920s. This is the most common bitter force sold in British pubs. It accounts for 16.9% of pub sales.

• The best bitter

Strength between 3.8% and 4.7% abv. In the United Kingdom, Bitter above 4.2% of abv accounts is only 2.9% of pub sales. The bitter disappearance of some brewer list names means the "best" bitter is actually the weakest in reach.

• Bitter premium

Power of 4.8% abv and more. Also known as special extra bitter , such as ESB Fuller.

• Golden ale

Gold or summer ales were developed at the end of the 20th century by manufacturers to compete with the pale beer market. A typical golden ale has an appearance and a profile similar to a pale beer. Malt characters are quiet and the hop profiles range from spicy to orange; Additional common hops include Styrian Golding and Cascade. Alcohol in the ABV range from 4% to 5%. This style was marketed in 1989 by John Gilbert, a former brewer at Watney in Mortlake, London, who opened his own operation, Hop Back Brewery, in Salisbury, England. The goal is to develop a pale ales that can be refreshing like beer. The result is a drier and more exciting pale ale called "Summer Lightning", after the novel by PG Wodehouse; he won several awards and inspired many imitators.

• India Pale Ale

It is often said that Indian Pale Ale , a strong and well-made beer is designed to "survive the sea voyage to India", but some modern rulers consider this a myth. The twentieth century IPA is equivalent to the typical bitterness, although there is a new tendency to return to the power of the 18th century (5.5% up) and hop levels, eg. Jaipur IPA Thornbridge Brewery and Fuller, Smith and Turner Bengal Lancer. As can be seen from the examples, the "right" science tends to emphasize Indian relationships in their branding. Brown_ale Brown ale

British chocolates range from beer like Manns Original Brown Ale, which is quite sweet and low in alcohol, to North Eastern chocolate beers like Newcastle Brown Ale, Double Maxim and Samuel Smith's Nut Brown Ale.

Lightweight

Lightweight in modern times is generally regarded as a low-gravity beer with a low hop-end and a people-dominated ceiling. Historically, the lightweight allele has a standard power for time (and somewhat powerful by modern standards). Modern lightweight alleles are especially dark with abv 3% to 3.6%, although there are lighter colored samples, as well as more powerful examples that are more traditionally reach 6% abv and higher. The term 'light' initially has nothing to do with the strength or level of bitterness of the hop, but rather as a label for beer that is not "vatted" (age) and therefore lacks some sour taste and even slightly aging acid, which is considered an attribute desired from premium beer. The dark color characteristics of modern milds can be derived from the use of roast malt or caramelised sugars, or more generally, both. These materials cause different taste characteristics.

Mild is often thought to be partially defensive of the old style of non-hop brewing (hops introduced in the 16th century), partly as a cheaper alternative to bitter (for a long time light is a penny, and a bitter tuppence beer), and some drinks which is preserved but relatively harmless which is suitable to be drunk at lunch by the manual worker. But in reality, light may not be different from other beers today, since the term 'mild' refers primarily to the lack of acid odors donated by age, and not to the lack of a hop character or the strength of alcohol,

Once sold in every pub, lightly experienced a fall in popularity after the 1960s and was in danger of completely disappearing from many parts of the British Empire. However, in recent years the explosion of micro breweries has led to a partial recovery, and an increase in the number of light brands (sometimes labeled 'Dark') is now being brewed. Much of this is in a more modern interpretation of 'light'... sweet drinks with lower alcohol strength.

Light weight is generally the same, but is pale, eg Harveys Brewery Knots of May . There are some overlap between the weakest style of bitter and light weight, with the term AK used to refer to both. The determination of such beer as "bitter" or "lightweight" tends to change in fashion. A good example is AK McMullen, who is re-attached as bitter after decades as light light. AK (a very common beer name in the 19th century) is often referred to as "light bitter beer" that interpreted "light" as "unmanaged".

Some factories have revived strong, strong lightweight gravity, with a 6% or more alcohol content, a classic example is Sarah Hughes Ruby, brewed into a Victorian recipe.

Old ale

Old ale is a term applied to dark, malty beers above 4.5% ABV, also sometimes called Winter Warmers. Many are "old" in the name, like The Old Old Peculier, Marston Owd Roger, Tom Old Robinson. Many brewers make high algal OLV algae for bottlers, some of which are bottled and can ripen for several years. Some of these stronger versions are known as barley grapes. Stock ale is a strong beer used to mix with weaker beers at the brewery and not sold directly. The upper limit of strength for this force is about 11% -12% ABV.

Porter and Stout

Porter is a significant historical style developed in 18th-century London, which is a brave ancestor , a style that is now considered to be typical of Ireland. English Porter and stout are generally darker or darker than old beer, and significantly more bitter. They are different from dark and old ales in the use of grilled grains, which adds bitterness, and borrow the taste of toast, biscuits or coffee.

Style variations include oatmeal stout, oyster stout, sweet milk stout, and a very strong imperial stout, all of which are generally available in bottles only. This special beer has a small market proportion, but it appeals to lovers around the world.

London porters are different from fat because they generally have a lower gravity and lighter body, closer to bitter. The porter as distinct from dashing has almost disappeared during the mid-20th century, but has undergone a modest awakening since the 1980s (eg Dark Star Original, Fuller London Porter).

Ancient style

Mum , a strong wheat beer with herbs.

Small beer is a low-power beer consumed throughout the day by all ages. The next small beer survival is a lightweight low-gravity ale and a bitter boy.

Stingo or spingo is a strong or old ale. The name may have come from a sharp or "stinging" taste of a mature beer. Blue Anchor, Helston calls it "spingo" beer. The term "stingo" has an association with Yorkshire.

Three threads and Entire . Many stories have repeatedly said that drinkers in 18th century London likes to combine age (up to 18 months) and fresh beer into a mixture known as three threads, and that certain Ralph Harwood comes with a "whole" beer that produces a mixture of deep one drink, and that the "Whole" is an ancestor of a porter and dashing. However, modern beer scholars tend to doubt the truth of the story. Nevertheless, some Entries of the last days are produced (eg Old Swan Brewery and Hop Back Brewery).

Western White Bir , fermented wheat beer spontaneously.

Goyah is historically a low-powered ale provided on site for workers in very heavy and thirst-inducing jobs, such as casting. However, a modern beer called Wobble tends to be strong.

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Lager

Lager is a term commonly used in the UK for beer fermented at the bottom.

Although traditional British beer is ale, more than half of the UK market is now in the Pilsener and Export style. This light-colored, first fermented beer began to gain real popularity in Britain in the latter part of the 20th century.

Carling, of British and Canadian origin owned by the American/Canadian brewer, Molson Coors Brewing Company is Britain's best-selling beer and brewed at Burton on Trent. Meanwhile, the largest brewery in the UK today, Scotland & amp; Newcastle, which has three main factories (Manchester, Reading and Tadcaster), produces Britain's second best-selling beer which is Foster's favorite beer.

Other popular Lagers in England include Kronenbourg (which also belongs to Scotland & Newcastle) and Stella Artois (which belongs to Belgian InBev beers and in England brewed in South Wales and Samlesbury near Preston).

Indian cuisine is very popular in the UK, and special lager like Cobra Beer has been developed to keep him company.

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Mix

• Shandy is all kind of beer mixed about halfway with lemonade to make a low alcoholic beverage.
• A "top" - eg top lager or bitter top - is a bit of lemonade, added as a matter of personal taste or to increase froth.
• A Snakebite is a lager and cider
• Worse and black. A little sweet touch is added, giving it a purple color.
• Smaller and lime. A little lemon juice added to a pint of beer.
• Black velvet is Guinness and champagne.
• Black and black or Guinness and black. Guinness with a blackcurrant to make it feel sweeter and if done properly make the head purple.
• Black and brown. Guinness with bitter or beer.
• Mother-in-law. Old ale and bitter ("Old and bitter")
• Grandma. Old and light.
• Half a half. A number of mixes, usually stronger and weaker beer.
• Nip. Bottle 1/3 liter of strong barley wine that can be mixed with the usual bitter taste.
• One pint Mix (or Mix) is a half pint combination of bitter and half pint light
• A 'Mickey Mouse' is a half pint combination of bitter and half pint of beer
• A "Turbo Shandy" is a combination of a bottle of Smirnoff Ice and Stella Artois
• A "Half & amp; a hauf" is half bitter, and dram whiskey, mixed or in separate glasses

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Serving beer

Temperature

One of the common misconceptions about beer being served in the UK is related to the serving temperature: it is believed the English beer is served warm. In fact, beer in the UK is usually served at basement temperature (between 10-14 Â ° C (50-57 Â ° F), which is often carefully controlled in modern pubs, although the temperature can fluctuate naturally with Para British beer advocates say that it relies on a finer taste compared to other countries, and this is brought out by presenting it at a temperature that would make other beers seem grainy. Where stronger flavors do exist in beer (especially in those brewed in Yorkshire ), this is traditionally reduced by serving beer through hand pumps equipped with sparkler, a device that mixes the air with beer, oxidizes it slightly and softens the taste.

Cask ale

Beer brew is a traditional method of service, through hand pumps or by gravity directly from the barrel in the stillage. The conditioned beer pint is unfiltered, unpasteurized and less artificial carbonation (bubbles produced by ongoing fermentation), giving it a limited shelf life. This dispensation method is strongly associated with ale, although there are no technical barriers to serving lager or fat in this way. Most pubs use hand pumps ("beer machines") to draw beer, while stillages are commonly used at beer festivals. Beer keg beer and beer bottles championed by Campaign for Real Ale with original ale name. Before stainless steel barrels, beer is delivered in large wooden barrels, sent to the crypt through a trapdoor on a path using two ropes wrapped around a parbuckle to lower the barrel gently beneath the staircase. They then have to stand by their side for a few days so that the sediment will settle at the bottom of the barrel's abdomen, after which they will be 'tapped' by punching the pre-cut thorn center (traditional cork) (at the bottom end of the barrel) into the barrel by pressing tapered brass tap with a hammer. One can then attach the pipe connector to the faucet, so the basement can turn the tap on when ready. In the same way, one would pierce the center of a bung on the upper side of the barrel with a hard stick (a pointed peg). Hardwood piles prevent air access. After the barrel is used, the spill is replaced by a 'soft', traditionally made of softwood, but now of a bonded fiber (wood). The gentle pile prevents the formation of vacuum on the top surface of the beer: it allows enough air for the beer machine to work, but makes the dust, flies and other chaos makers out.

Tong ale

The beer keg is a term for beer served from a barrel, under the pressure of external carbon dioxide. Beer brew is often filtered or pasteurized, both of which are processes that can make the yeast inactive, increasing the shelf life of the product. However, some believe this at the expense of taste.

At the beginning of the 20th century, beer began to be served from pressurized containers. Artificial carbonation was introduced in Britain in 1936, with Red Barrel experimental beer from Watney. In the early 1970s the term "draft beer" was almost exclusively called beer served under pressure as opposed to traditional barrels or beer kegs.

In the UK, the Campaign for Real Ale was established in 1971 to protect traditional beer and brewing methods without pressure. The beer keg replaced the traditional cask ales throughout the UK, mainly because it requires less maintenance to deal with. The group designed the original ale term to distinguish between beer served from kegs and beer served under pressure.

Nitrokeg

Nitrokeg dispense is a variation in keg dispense, using a gas mixture that emphasizes nitrogen, not carbon dioxide (CO ₂ ). It's associated with stout and "red" black beer.

Nitrogen is used under high pressure when removing dry stout (like Guinness) and other beige because it replaces CO ₂ to make a dense, carbon-rich head. This makes the beer feel smooth on the ceiling and gives a foamy appearance. Prepared gas bottles for thick beer are usually 75% nitrogen and 25% CO ₂ . This mixed gas that only works well with beer cream is often referred to as Gas Guinness, Gas Beer, or Aligal. Using "Beer Gas" with other beer styles can cause 5% to 10% of the last beer in each bar feels very flat and lifeless.

Keykeg

Since the 2000s, a number of brewers and booths have introduced variations on shipping casks. Keykeg delivers products under gas pressure, but is internally stored in a plastic bag, somewhat like a wine box, so gas does not affect beer. The Keykeg beer can also be carbonated naturally, and slightly filtered, eliminating some objections to the older barrel format. Nonetheless, it retains many advantages in terms of shelf life from the older barrel format.

Almost all types of beer can be delivered in this format, although it tends to be mainly related to imported beer, strong, and special. The keykeg format is suitable for internationally transporting beer, unlike traditional barbeque beer, allowing pubs and other outlets to offer a cosmopolitan range.

Sparkler

Sparkle is a tool that can be attached to a beer machine nozzle. Designed somewhat like a shower head, beer is distributed through a sparkle of aeration and bubbly that produces a real head. Some CO ₂ are brought to the head, resulting in a softer, sweeter flavor due to the normal acidity loss of CO ₂ .

There are several disputes about the benefits of fireworks. There is an argument that sparkler can reduce flavor and aroma, especially hops, in some beers. The counter argument is that it shakes off violence. A pub can support sparklers because the bigger head they produce means there's no need to provide a lot of beer.

The brewery can state whether sparklers are preferred when serving their beer. Generally, breweries in northern England serve their beer with sparkler installed and the factory in the south without.

Bottled beer

While draft beers control most markets, bottled beer has a strong place and is a growing sector. Some brands are sold almost entirely in bottle formats, such as Newcastle Brown Ale and Worthington White Shield. CAMRA promotes beer-beer beer as "real ale in a bottle".

Outlet

The English pub is a national institution. At one time certain pubs, known as alehouses, were allowed to sell beer only. Now most pubs are licensed to sell a variety of drinks, with beer representing a significant proportion. The range of beers available in a particular company can vary from several mass market products to a wide selection of beer and bottled beer, at home for free. The latter is sometimes called "chalkies" because the selection of current barrels is often written on the board.

Some licensed companies are considered bars and not pubs; they tend to stand free, and are more likely to be urbanized in modern settings and styles. The "new wave" beer bar tends to specialize in bottle craft beers and pressures expelled from around the world, rather than the traditional white ale traditional pub beer. Some companies mimic Dutch or Belgian cafes, or German bierkeller as novelties, with a variety of draft and bottled beers to match.

Most of the licenses (ie liquor stores) sell at least a dozen bottle beers. Some specialists sell more, and may include some small casks that can be shared with customers in packs to take home.

The English people do not have the long-standing tradition of beer festivals like Munich Oktoberfest, but the idea of ​​"beer exhibitions" where various kinds can be sampled has been enthusiastically taken since the 1970s. The largest is the UK CAMRA Brewing Festival held every August. Local CAMRA branches organize smaller festivals in most of the surrounding area. The beer fairs often include a competition to assess the best beer.

Glassware

Historical drinking vessels

A tankard is a form of drinkware consisting of large, rough, cylindrical cups with one handle. Tankards are usually made of silver, lead, or glass, but can be made from other materials, such as wood, ceramics or leather. Tankard may have a hinged lid, and tankards that feature a glass bottom are also quite common. Tankards are now rarely used unless they are made of glass, but historical tankards are often used as decorative items.

A Toby Jug - also sometimes known as Fillpot (or Philpot) - is a pottery pitch in the form of a seated person, or the head of a known person (often a king of England). Usually the sitting figure was a heavy and cheerful person, holding a glass of beer on one hand and a cigar in the other hand and dressed in an 18th century garment: a long coat and a tricorn hat. Like metal tankards, they are now regarded as decorative items.

A yard of ale or a glass of yard is a very tall beer beer used to drink about 2.5 liters of beer (1.4Ã, l) of beer, depending on its diameter. The glass is approximately 1 yard long, formed with a bulb at the bottom, and a wide axis which is mostly high. Glass is most likely from the 17th century England where the glass was known as "Long Glass", a "Cambridge Yard (Glass)" and "Ell Glass". It is associated with legend with stagecoach drivers, although it is mostly used for drinking and special toasts. Drinking a beer-filled beer as soon as possible is a traditional pub game; a bulb at the bottom of the glass makes it possible that contestants will be splashed with beer suddenly towards the end of the achievement. The fastest one-hour ale (1.42 liter) drink at the Guinness Book of Records is five seconds. Former Australian Prime Minister Bob Hawke once held the world record for drinking one yard.

Current beer glasses

Beers are now generally sold with pint glasses and half pints (half pint glasses are usually smaller than pint glasses.). The general shape of pint glasses is:

• The cone glasses are formed, as the name implies, as a truncated upside cone about 6 inches (15 cm) tall and tapered about 1 inch (25 mm) in diameter on it. high.
• The nonic , a variation on the cone-shaped design, where the glass is bulging a few inches from the top; this is partly for a better grip, partly to prevent the glass from sticking together when stacked, and partly to give strength and stop the circle so as not to peel or "pinched". The term "nonic" comes from "no nick".
Glasses Jug , cup Barrel , or mug dimple ", more shaped like a large cup with a handle.They are shaped with a thickened glass grid pattern on the outside, somewhat resembling the segmentation of a hand grenade of the World War II era.The dimple prevents glass from slipping out of the fingers in a wash bowl, and the glass design emphasizes strength, as well as to withhold frequent manual washing.These design features become less important when manual washing was replaced by machine washing, from 1960 onwards, dimpled glasses are now rarer than other types and are considered more traditional.These glasses are also known as "holders" because of the grip on the glass.They are popular with older generations and people with limited movement in their hands that can make glasses ordinary difficult.

src: i2.wp.com

Brewing

Materials

The most popular British hop varieties are Fuggles and Goldings, although commercial pressures can make beer to use superior modern varieties. Modern brewers also sometimes use the American or Continental hop. Southeast England, in particular Kent, is a traditional hop-growing area; beer in the north and west is used to save the cost of importing hops by producing beer with more malt characters, regional differences that have not completely disappeared. A characteristic technique is dry stripping, in which hops are added during the fermentation phase other than those entering into the initial stew. Worcestershire and Herefordshire have also become rapidly growing areas. The jargon of these areas is distinguished from Kent in certain words. So in Kent, the drying house is known as the oast house, in Worcestershire as a kiln, a hop-garden called hop-garden, in Worcestershire, a hop-yard.

Maris Otter is the most famous malt brewing. Malt can be treated in various ways, especially with roasting degrees, to get different colors and flavors. Oats, malted wheat or unmelled wheat may also be included in the mash.

Water - known as "liquor" - is an important ingredient in brewing, and larger plants often pull supply from their own wells. Burton on Trent (see below) is famous for its water match for brewing, and its mineral balance is often artificially copied.

The fermented yeast remains on the surface of the fermented beer while active, therefore the highest fermented beer tends to be more naturally obscure than the lager and is sometimes used to clarify it. Modern factories carefully maintain their own distinctive yeast species.

English brewers are allowed with free hands in additional usage which can include honey, ginger and spices, although this practice is not common.

Breweries

British brewery is often considered to have a four-tier structure.

• International Megabreweries: Anheuser-Busch InBev, Molson Coors, Heineken, Guinness, and Carlsberg
• National brewery Greene King, Marston and Wells and Young's. These are "new" citizens, formed by mergers and acquisitions of former regional plants. The old "big six" national factories (Whitbread, Scotland and Newcastle, Bass Charrington, Allied Breweries, Courage Imperial and Watneys) are all absorbed into international companies.
• Regional breweries, often owned and run by successive family generations.
• Microbreweries and brewpubs, a volatile sector that has undergone a major expansion in the last 30 years.

Brewpubs

In England during the 20th century, most traditional pubs brew their own beer at a brewery behind the pub, bought by large factories and stopped there. In the mid-1970s only four remaining brewpubs, All Nations, The Old Swan, Three Tuns, and Blue Anchor.

Brewpubs then bounced back, especially with the rise of the Firkin pub chain, mostly from the brewed pubs in place, running to over a hundred at the summit. However, the chain was sold and eventually the pub stopped brewing their own beer. The decline that occurs in brewpubs is something that is beneficial to other forms of microbrewing, as it leads to the availability of trained beer crafts and brewing equipment.

British brewpubs are not required to duplicate it as a restaurant, as it does in some jurisdictions. Many specialize in ale, while others make continental styles such as beer and wheatbeer. The latest examples of small independent brewpubs are The Ministry of Ale, Burnley; The Mason Arms, Headington, Oxford; The Brunswick Inn, Derby; Pub Watermill, Ings, Cumbria; The Old Cannon Brewery, Bury St Edmunds and Fernandes Brewery Tap & amp; Bier Keller, Wakefield.

Dasi

After the construction of a large London culinary factory in the 18th century, the growing trend for pubs became bound houses that could only sell beer from one brewery (unlicensed pub in this way called free house). The usual arrangement for a tied house is that the pub is owned by a brewery but is leased to a private individual (landlord) who runs it as a separate business (although contracted to buy beer from the brewery). Another very common setting is (and) for the owner to have a place (whether freehold or infrastructure) independently of the brewer, but then take a mortgage loan from the brewery, either to finance the purchase of the pub initially, or to refurbish it, and is required as loan terms to observe a solus tie. The trend that developed in the late 20th century was a brewery for running their pubs directly, hiring a salaried manager (who might make extra money on commissions, or by selling food).

Most of the factories, such as the Shepherd Neame regional brewery in Kent, claim to refine the genealogy back to 1698 and Young's in London, controlling hundreds of pubs in certain areas of Britain, while some, such as Greene King, are nationwide.. The owner of a bound pub may be an employee of a brewery - in which case he will be a managed house manager, or a self-supporting tenant who has signed a lease agreement with a brewery, a condition of legal obligation (trade tie) just to buy that beer beer. This bound agreement provides tenants with a trading place at a rental price below the market price that provides people with low entry fees into the entrepreneurship. The beer selection is mainly limited to the brewed beer. The Beer's legal supply, passed in 1989, is aimed at getting a home tied to offer at least one alternative beer, known as a guest beer, from another brewery. This law has now been revoked, but temporarily it forcibly changed the industry.

The period since the 1980s saw many factories absorbed by, or become by a takeover, large corporations in the food, hotel or property sector. The low return of the pub-business has led to many factories selling their pub plantations, especially in cities, often to a new generation of small chains, many of which have now grown rapidly and have a national presence. Other pub chains, such as All Bar One and Slug and Lettuce offer a youth-oriented atmosphere, often in places larger than traditional pubs.

A free house is a pub free of control of one particular brewery. Free house can, but not necessarily, present a wide selection of guest beers. Some chain pubs do it too.

Burton on Trent

Over the centuries, Burton on Trent has been associated with the brewing industry because of the quality of local water (from drill holes, not from the Trent River). This is derived from the proportion of high dissolved salts in water, mainly due to the gypsum in the surrounding hills; the resulting sulphate produces a leap - see Burtonization. Most of the open land in and around the city is protected from chemical treatments to help preserve this water quality.

The city still has seven breweries:

• Coors, the brewery from the United States that produces Carling. In addition to their large-scale factory, Coors also operates the White Shield Brewery, a micro brewery that produces a number of specialty beers, including the eponymous Shield White Worthington.
• Marston, Thompson and Evershed, now Marston's PLC. Marston also makes Bass and Stones Bitter beers under license from Anheuser-Busch InBev
• Burton Bridge Brewery, a small beer factory founded in 1982 by Geoff Mumford and Bruce Wilkinson.
• Tower Brewery, micro brewery
• Cottage Brewery, its retail outlet is the closest Old Cottage Inn
• Black Hole Brewery, a subsidiary of Kammac microbrewery, garbage trap supplier

Bass Museum of Brewing - renamed Coors Visitor Center after Coors took over the brewery - continued until June 2008. It reopened in 2010 as William Worthington Brewery and his beer - including Worthington Red Shield, White Shield, and "E", notably sold through the Brewery Tap outlet on the premises.

The by-product of the brewing industry, figuratively speaking and literally, is the Marmite factory in town: Marmite is made of beer yeast spent. Along with this brewery can give a distinctive smell to the area.

The pale and lively beer style developed at Burton is in line with the development of Indian Pale Ale elsewhere. Previously, the Englishman had drank black beer and porter beer, but the pale ale was more dominating. Burton dominates this trade, and at its peak a quarter of beer sold in England is produced here. Although more than 30 factories were recorded in 1880, the process of mergers and purchases resulted in three major remaining factories in 1980: Bass, Ind Coopes and Marston's.

Burton allele fame brings out the English euphemism "go for Burton", which means it has been murdered - a funny suggestion of World War II that a lost friend has just pulled a beer.

The city's relationship with the brewing industry is celebrated by the statue of Burton Cooper in a shopping mall.

Burton on Trent is also known in beer technology circles for the Burton Union recirculation fermenter system, now only used by Marston's Brewery (all other Burton brewers have switched to stainless steel).

Beer brewing

Since 1963 it has been legitimate to brew any beer at home, without a license, provided it is not for sale. Home-made brewing is a popular hobby, with many cities having a home-grocery store. Ale is usually brewed, the equipment needed is simpler than that for beer.

Breweriana

Breweriana refers to any article that contains the name of a brewer or a brand name, usually in relation to collecting it as a hobby. Examples include beer cans, bottles, openers, tin marks, coasters, beer trays, wooden boxes, and fluorescent lamps.

src: c8.alamy.com

Beer in English literature

• "Roots and herbs are beaten and stuffed into a new beer or beer and daily drunk, cleaned, strengthened and quickened eyesight." - Nicholas Culpeper

"Do you think because you are pious there will be no more cake and ale?" - William Shakespeare Twelfth Night

• "I'm going to give all my powers to ale and security pans." - William Shakespeare, Henry V
• "For a liter ale is a dish for a king" - William Shakespeare, A Winter's Tale
• "Blessings from your heart, you make a good beer." - William Shakespeare, Two Gentlemen of Verona
• "But if in church they will give a little ale and a fire that pleases our souls to cheer, we sing and we will pray all day long life, never once from the church to get lost." - William Blake
• "The day comes and with that beer" - Rudyard Kipling
• "O Beer! O Hodgson, Guinness, Allsopp, Bass! The name that should be on the tongue of every baby." -CV. Calverley
• "Sir, I now have the best 10 cups of beer in Staffordshire: it's as soft as oil, sweet as milk, clear and strong as brandy, and will be fourteen years old on the fifth day of March next, [old] I have eaten pure ale, I have eaten my ale, drank my ale, and I always sleep with ale. "- Boniface at The Beaux 'Stratagem by George Farquhar.
• "Beer, fans say it will never be bad, but some brands may be better than others." - A. A. Milne
• "Poor John Scott is lying buried here, though he's stupefied and fat, Death stretched in a bitter bier, in another world he's jumping up and down." - from the Liverpool brewer's tomb
• "I wish we all could have luck, every time! I wish we had wings! I wish rain water is beer!" - Robert Bolt ( Man for All Seasons )
• "What's more important to the British Colony than the first brewery?" - Rev.Sydney Smith
• "He who buys the land buys a lot of stones, he who buys meat buys a lot of bones, he who buys eggs buys many shells, he who buys delicious ale does not buy anything else." - John Ray (1627-1705)
• "American beer is very much like having sex on a rowboat, so close to the water!" - Eric Idle
• "What's the difference between beer and pee? Twenty minutes." - Benny Hill

src: i.dailymail.co.uk

Advocacy and organization

• The British Beer and Pub Association represents the big brewer.
• The Independent Family Brewers of Britain represents regional beer. This is a campaign that supports Tie.
• The Fair Pint campaign is a tax-collecting organization that campaigns against Tie.
• Perfect Pint [2] websites and mobile apps that allow users to search and share real-life Ales information based on the current personal taste, location and pub availability
• The Society of Independent Brewers represents a small brewer.
• Campaign for Real Ale (CAMRA) represents consumer
• Cask Marque is a voluntary accreditation scheme that allows publishers to display special symbols that show that their cask ales are of good quality, as judged by a series of surprise inspections.
• Most enthusiastic fans are fans who are known as ticker or lovers who try to outdo one another in sampling as many varieties as possible. They are not known to be arranged.

src: c8.alamy.com

See also

• List of factories in England
• Beer in the United Kingdom
• Welsh Beer
• Scottish beer
• Irish beer
• Beer in Sussex

src: c8.alamy.com

Note

src: images.amcnetworks.com

References

• This article incorporates text from publications now in the public domain: Ã, Chambers, Ephraim, ed. (1728). " ^{article name required} ". CyclopÃÆ'Â|dia, or Dictionary of Arts and Sciences Universal (first ed.). James and John Knapton, et al. Source of the article : Wikipedia